Ingredients

Directions

Heat oven to 450°F or outdoor grill to medium-low. Pierce eggplants several times so steam can escape.

Put eggplants on a baking sheet and roast, turning occasionally, 50 to 60 minutes until very soft and skins are slightly blackened in spots.

Cook eggplants in a covered grill, turning every 10 minutes, 35 to 40 minutes until very soft and skins are charred. Cool 15 minutes.

Cut ends off eggplants and peel off skin. Cut open; remove and discard long strands of seeds. Cut eggplant in large pieces (it will be very soft) and put in a sieve set over a bowl. Let drain 10 minutes to remove excess water. Discard water.

In a food processor, pulse tahini, lemon juice, 1 Tbsp each oil and parsley, the garlic, cumin, salt and pepper to blend. Add eggplant; pulse just until mixture is a chunky purée.